We speak to Colin, the chef behind Monster Munchies, to find out more about his street food stall.
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00:00This is based on a 90s vintage toy, My Pet Monster menu.
00:05It changes roughly every month.
00:07It's all round Taiwanese burger buns, which are Baal buns.
00:11People call them Baals or Baals, but it's Baal.
00:13Salt and chilli fries, I've got my own salt and chilli mix,
00:15which I'm proud of, do you know what I mean?
00:17And the Baals as well, I'm really proud of them.
00:19I've got a good reputation for them, so I'll keep that going.
00:21Iron Brew chilli, sweet chilli sauce based,
00:23with cans of Iron Brew whacked through it.
00:25It works really well, both sweet, not overly sweet,
00:28spicy as well, so I just wanted to do something
00:31Glaswegian and Scottish as well.
00:33I used to have a restaurant, and I tried to incorporate
00:35Asian specials into my dishes, just because I enjoyed them.
00:38I go to Asian supermarkets, and I just learn,
00:41and I want to keep learning, so I just kept it going.
00:43And then I got this place, and I thought, you know what?
00:45That's exactly what I want to do.
00:47I want to join the two of them.
00:48In a way, it's not for everybody, but I want to make it for me,
00:51and if I believe in it, then hopefully, as a chef, it'll work.
00:55This is based on a 90s vintage toy, the My Pet Monster.
01:00So the big kind of face, the wee dude,
01:03it's something I had when I was a wee guy.
01:05Monster Munchies kind of worked, and it's just evolving,
01:09do you know what I mean?
01:10I just think my friend Tef, Tappen Tef, he done my artwork,
01:15so he's up and coming as well, so I love it.
01:18It's an eye-catcher as well, so it maybe draws you to it,
01:21but it's just something different.
01:22I don't want to just be like everybody else.
01:24I want my own brand.
01:25That's where I'm at.
01:26It's very welcoming, and they help you through a lot of stuff
01:28in your life, through your work.
01:31Everybody knows everybody.
01:32Everybody looks after everybody.
01:33That's the main thing.
01:34Little steps on each other's toes.
01:36I still love coming here.
01:37My family and that, it was absolutely bouncing,
01:39like rocking, especially when it was hot.
01:41So it's getting back to that.
01:42Not getting back to that.
01:43It's back to that stage now.
01:44Come here for one of the events,
01:46and you'll not be able to move here.
01:48The queue will go right up.
01:49Do you know what I mean?
01:50It's not back.
01:52It's always been here.
01:54But Ibarra's is actually better than it used to be.
01:57Do you know what I mean?
01:58So, yeah, I love it, man.
02:00Bring it on.
02:01Hello!
02:05I'm going to eat these.
02:07I've actually had them before,
02:08and they are amazing.
02:09That's why I came back.
02:11So I've got high expectations.
02:13Although, every other time I've came here,
02:16I've been vegan.
02:19So I've only ate, like, the cauliflower,
02:21which was amazing.
02:22But I've got the chicken this time
02:24for the first time ever.
02:26So...
02:27Mmm!
02:34Mmm!
02:35They've got a special.
02:37So...
02:38The honey glazed chicken.
02:40And then you put a wee bit of the kimchi slaw in.
02:43Oh!
02:44That was amazing.
02:45It was very zingy.
02:48Mmm!
02:49Mmm!
02:50The chicken's nice and sweet.
02:52And, um...
02:54Mmm!
02:56Very nice flavour.
02:57Do recommend.
02:59You guys look at the meat!
03:00Don't forget it!
03:14It's fun!
03:15I love the meat!
03:16You're such a great athlete!!!
03:17I love the meat!
03:18You're such a great athlete!
03:20You're such a great athlete!
03:24You're such a great athlete!
03:26You get that athlete!
03:27I love the meat!